Yes, I've been slacking again on blogging new recipes. But, I have a good reason - we finally have a new member in our family! Baby Ryan came on May 8th and has been a perfect baby. He is very laid back and always seems content. I've barely heard him cry! (so far...haha) You might have imagined our dinners have been quick and easy lately. But, I had to be sure to share this recipe for Chicken Salad we had the other day. It's great for lunch, snack, or even dinner like we had on a hot summer day. I put a chicken in the crockpot the day before and put it in the refrigerator overnight. The next day, it was cool and easy to shred. The cranberries are sweet, the celery and nuts add the crunch, and the poppy dressing is full of flavor.
And here are a couple pictures of the new little man and his proud big sister. Isn't he cute?!
3 1/2 cups cooked, shredded chicken (about 2 lbs boneless skinless chicken breast halves)
1 cup diced celery (about 3 stalks)
2/3 cup chopped pecans
1/2 cup dried cranberries, such as Craisins, roughly chopped
2 Tbsp finely grated Parmesan cheese
Sliced bread, for serving
2/3 cup mayonnaise
1/4 cup apple juice
3 Tbsp honey
2 tsp apple cider vinegar
1 tsp prepared yellow mustard (optional)
1 Tbsp poppy seeds
1/2 tsp onion powder
Salt and freshly ground black pepper to taste
In a large mixing bowl toss together shredded chicken, celery, pecans, dried cranberries and Parmesan cheese, set aside. In a separate mixing bowl whisk together all ingredients listed for the dressing until well blended. Pour dressing mixture over chicken mixture and toss to evenly coat. Serve over sliced bread, croissants or rolls. Store in refrigerator.